Is You Vehicle Ready For The Thanksgiving Trip?

Great Growing

When I was getting my drivers license way back in the middle 1970’s my Father taught me how to maintain my vehicle.  He taught me all the important things I would need to know how to check myself after all I was a very independent person.  I still do all the necessary checks on all my vehicle every other week or so, but going on a trip such as for Thanksgiving it is quite necessary for everyone’s safety and peace of mind.  It is also important to think of yourself, the driver and of course the passengers.  You could bring some crackers or hard candy for snacking and always bring blankets just in case the worst happens.  Below is a video from youtube to show you just how to go over your vehicle before leaving on the trip.  It may not include everything but it sure does cover quite a…

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The classic chicken soup, protein and vitamins

The classic chicken soup

I used to make chicken soup using the whole chicken and then cleaning it off the bones, what a lengthy chore.

I stumbled across this recipe on the Dr. Oz show and thought that I should pass it on to everyone for a healthy purpose.

The classic chicken soup will satisfy your hunger any weeknight. Filled with protein and vitamins that bolster the immune system and fight infection, this soup will be your new favorite recipe.

Best Food for a Cold: Chicken Soup


  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 4 garlic cloves
  • 1 cup green beans
  • 1 cup wild rice
  • 2 bay leaves
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 12 cups organic chicken broth
  • 1 1/2 lbs boneless chicken breast
  • 1 cup chopped parsley leaves


1. Place all the ingredients, except chopped parsley, in a slow cooker and cook on high for four hours or low for 6-7 hours.

2. Remove chicken and shred with the help of two forks.

3. Return chicken to the soup and top with fresh parsley before serving.

4. Serve with your favorite bread.

Don’t be afraid to add your own touch, I would add some minced garlic for example. Get creative with this healthy Classic Chicken Soup.

Have a wonderful day,



Tuesday Tips, Onions. Don’t Fear Over the Tear. Good News.

Terry’s  Tuesday Tip  ~




When your knife slices through a crisp onion, it tears through cells, releasing the cells’ contents.


Chemicals react to produce a sulfur-based gas. Once the gas contacts the water coating your eyes, it forms sulfuric acid, a fiery irritant. To rid your peepers of the intruder, your tear ducts work overtime.

If you aren’t game for sporting goggles in the kitchen, try moving your face farther away from the onion so the gas disperses before reaching your eyes.  I personally Cut the top first, peel and run under cold water for a few seconds.

Parts of the onion

Parts of the onion

The polyphenols in onions act as antioxidants, protecting the body against free radicals.  Eliminating free radicals can help encourage a strong healthy immune system.  The quercetin ( in onions also reduces allergic reactions by stopping your body from producing histamines, which are what make you sneeze, cry and itch if you’re having an allergic reaction.


Peel away the skin of this vegetable to find whole layers of health benefits.

Onions are rich in powerful sulfuric compounds, responsible for their pungent odor — and for irritating our eyes. Studies also suggest that onions may lower high blood pressure,  reduce heart attack risk, and even help protect against cancer (probably thanks to the presence of phytochemicals and the flavonoid quercetin).

One large raw onion has only 63 calories, is made up of more than a cup of water, and provides up to 20% of your RDA of  vitamin C. Do you tear up when slicing one? Try chilling the onion in the fridge and then delay cutting into the root end of the onion until the rest has been sliced or chopped.


Onions are high in vitamin C, a good source of fiber, and with only 45 calories per serving, add abundant flavor to a wide variety of food. Onions are sodium, fat, and cholesterol free, and provide a number of other key nutrients.

So now that you know more about onions, go ahead and cut into one.

Thank you for reading my blog,  See you again.  Feel free to leave a comment, I would love to hear from you.

Terry Annfruits & veg


Crock-pot – Slow cooker Cabbage Beef Chili ….. Or Not

Crock-pot – Slow cooker Cabbage Beef Chili ….. Or Not

Beef and Cabbage Chili

Beef and Cabbage Chili

I just have a good feeling about Chili and stews in the Fall, nothing better to warm the tummy.  This particular recipe can be changed by substituting or replacing something to your taste. You can cut and prepare the vegetables the night before while cooking the ground beef.  This portion of the meal only takes about 15 to 20 minutes depending on the size and amount of vegetables you are using.

I am going to give you the recipe I made (this time) to give you an idea of the full meal. Just as a reminder; all recipes can be changed to your liking.

Prep Time: 15 minutes  ~ Total Time: 4 hrs 15 minutes high setting, 6-8 hrs low setting.

Cooked ground beef and onions

Cooked ground beef and onions

Vegetable for Chili - Stew

Cabbage and Carrots


1 lb lean ground beef

1 large onion

2 cups chopped cabbage

1 (16 ounce) can red kidney beans, un-drained

8 ounce tomato sauce

15 ounces stewed tomato OR 15 ounces diced tomato with green chili

3 beef bouillon cube

½ teaspoon salt

½ teaspoon pepper

1 teaspoon ground cumin – Optional

3 Stalks celery, sliced

4 carrots, sliced

Terry’s tip ~  at this point you can put the filled inner portion of the slow cooker into the refrigerator until morning when all you have to do is put it in the pot and turn on.

Kidney Beans, tomato sauce, and canned tomato

Kidney Beans, tomato sauce, and canned tomato


  1. Cook ground beef and onion in a pan over medium high heat until beef is and crumbled. Drain fat, and transfer beef to slow cooker.
  2. Add cabbage, kidney beans, tomato sauce, tomatoes, bouillon, salt, pepper and cumin if you desire.
  3. Add chopped vegetables.
  4. Cook on high setting for 4 hours, or low setting for 6 to 8 hours.
  5. Stir occasionally and add water or beef broth as desired to maintain the consistency you prefer. For thicker consistency you can add 1 6 oz. can tomato paste.

I serve this with biscuits to dunk in the gravy.

Beef and Cabbage Chili

Beef and Cabbage Chili

As you can see there are many options to this meal, add what and how much you want.  After all, recipes are only guidelines not really instructions you have to follow exactly.

Enjoy your dinner and thank you for reading my blog. Come back soon for more meal ideas, and seasonal help around the home.  Bye for now.

Terry Ann  DSCF2900

Quick and Easy Dinner ~ Day Saver


Quick and Easy Dinner ~ A Day Saver 

It’s 6:30 pm, you had to work later than you should have.  Your family is home waiting for dinner and counting on you to fill their tummy’s.  You had something planned but that would take more time than you have.  Oh wait, you suddenly remember that Italian Sausage you fried up after pinching into nickle sized pieces while doing dishes last week. It does not take long to fry up ground Italian Sausage into little meatballs, probably under 10 minuets. You placed it in a freezer zip-lock and stashed it in the freezer for just an occasion like the one you find yourself in right now.

Italian Sausage cooking

Italian Sausage cooking

Once you find yourself walking in the front door and greeted by everyone you seem a little less stressed knowing dinner will be done quickly.  The ready-made pizza crusts sold in grocery stores really aren’t that bad at all.


A jar of pizza sauce also found in the grocery store will be spread over entire crust. After you wash your hands you sprinkle on a little mozzarella cheese, place the precooked sausage and possibly some green pepper, onion and whatever else you have in the fridge.  Bacon, olives, tomato slices and pineapple are just a few food items that you can add.

sprinkle on the Mozzarella Cheese

sprinkle on the Mozzarella Cheese

Looking great already, now you sprinkle the rest of the cheese over the top of everything and whala you’ve created dinner in just minuets along with smiling faces. Today’s busy lifestyle can always use all the help in the kitchen you can get.


Quick and Easy are just what your prepare for when shopping with simple extras to keep in the pantry, they just might  become the Day photo

If you were lucky enough to get some help with the preparations your time was cut even shorter.  Make sure you cook the pizza following the crust directions and the meat is cooked thoroughly.

~ Terry’s Tip ~

The pizza can be made in advance and put in the refrigerator, and when everyone comes in after trick or treating on Halloween it is ready to go in the oven for dinner.  It will be done about the same time the it takes to change out of the costumes. That would be a welcome trick and an awesome treat.

Enjoy and have a wonderful time being creative.

Thanks for viewing my blog,

Terry Ann   DSCF2625

Tuesdays Fast Finish Leftover Tips ~ Lunch Anyone

Tuesdays Fast Finish Leftover Tips ~ Lunch Anyone

Casadia’s are one of the easiest quick meals

casidia 4

Casadia’s are one of the easiest quick meals there are to make.  This makes a great appetizer, snack or a fast lunch, you can make it with just about anything you have leftover in your refrigerator. Casidia’s only take a few minuets to cut up what you would prefer to add to it and a short time to cook.  chicken casadia 1

I always have different sizes of Tortillas in the fridge, you can use them in so many ways.  I used one flour tortilla, left over chicken beast (cut up), small onion chopped, shredded mozzarella cheese, shredded Mexican style cheese blend and of course barbecue sauce.

casidia 3

First thing I do when making Casidias is to spread the barbecue sauce over the tortilla with the back of a serving spoon.  I gathered all the items I preferred for the Casidia and cut them into small pieces, chicken, onion, and the cheeses.  You noticed i only used half the tortilla, I am only making this for one  so I simply fold it in half while cooking. For more portions you can also cover the whole tortilla and place another on top. I have also used tomato, green pepper and mushrooms to make Casidias in the past.  It’s so darn easy, whatever you may have in your home can be added to change the flavor to your preference.  Such an easy meal or quick snack for the kids makes this meal a must have for your home.

I found a video on you tube that describes the process and includes different recipes if you would like to know more.

As always, wash your hands often while cooking and enjoy your creations.

Thanks for visiting my blog, hope you will be watching for the next post.

Terry Ann   


Grilled Salmon Fillets For Labor Day BBQ

Grilled Salmon Fillets For Labor Day BBQDSCF2876

2 tablespoons olive oil or butter

1 clove garlic, minced

2 tablespoons lemon juice

1 tablespoon dried dill weed

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/4 teaspoon black pepper

4-5 salmon fillets, 3\4  inch thick

Salmon ready to grill

Salmon setting in butter, dill and lemon juice.

Combine oil or butter with garlic in small microwavable bowl. Microwave at HIGH 1 minuet or until garlic is tender. Add lemon juice, dill, thyme, salt and pepper; whisk until blended.  Brush skinless sides of salmon with half the lemon mixture.


charcole starter

Once the grill is ready, place salmon skin side up, on grid. Grill, covered, over medium high heat 4 to 5 minuets; turn and brush with remaining lemon mixture. Grill 4 to 5 minutes or until salmon flakes easily when tested with a fork.


Terry’s Tip ~ 

Super easy Tartar Sauce

1/2 cup Mayonnaise or Miracle Whip

4 Tablespoons sweet pickle relish

2 teaspoons lemon juice

Optional – 1 Tablespoon horseradish

Combine Mayonnaise, relish, lemon juice and horseradish if using in a small bowl; mix well. Refrigerate until ready to serve. Serve with grilled, broiled or fried fish.  Makes about 1/2 cup.



Enjoy your salmon with family and friends this Holiday weekend with your favorite side dishes.  As always, while cooking be sure to wash your hands often.

Thanks for viewing, Terry

have a wonderful day

have a wonderful day



Important Grilling and Food Safety Tips for A Great Grilling Day.

Grilling and Food Safety are as important on Holiday Weekends as they are on any weekend barbecue.

Ham is always great on the grill.

Ham is always great on the grill.

Grilling has become a fabulous cooking technique for an outstanding backyard get together.  Memorial and Labor Day are two of the many holidays that calls everyone together for the festivities.  To get the best results, it is important that any type of grilling is done correctly and safely.

Grilling Safety Tips

  • Always position the grill on a heatproof surface away from trees and shrubbery. Make sure the grill vents are clear from ashes prior to starting the fire.
  • To avoid flare-ups and charred goods when grilling, trim the meat of excess fat.
  • Keep a water-filled spray bottle near the grill to keep flare-ups under control.
  • The best method to accurately determine doneness of meat is to use a meat thermometer.
  • Never use alcohol, gasoline or kerosene as a lighter fluid starter – all three can cause an explosion. I prefer the chimney approach.
  • Hot coals create a very hot grill, grid, tools, and food. Always wear oven mitts to protect your hands.
  • The number of coals required for barbecuing depends on the size and type of grill and the amount of food to be prepared.  You can always add coals to an already started grill if needed.
  • Always, Always serve cooked meats and poultry on a clean platter, not the one that held the raw foods.
Soda can chicken

Soda can chicken

It is very important to cook the meat at the correct temperature to kill all the bacteria.  Rest time is an important step in cooking some meats. (see chart below)   “Rest time” is the amount of time the product remains at the final temperature after it has been removed from a grill, oven or other heat sources. During the three minutes after meat is removed the heat source, its temperature remains constant or continues to rise, which destroys harmful bacteria.

I found this chart on

Safe Minimum Cooking Temperatures

Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat sources, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Category Food Temperature (°F)  Rest
Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160 None
Turkey, Chicken 165 None
Fresh Beef, Veal, Lamb Steaks, roasts, chops 145 3 minutes
Poultry Chicken & Turkey, whole 165 None
Poultry breasts roast 165 None
Poultry thighs, legs, wings 165 None
Duck & Goose 165 None
Stuffing (cooked alone or in the bird) 165 None
Pork and Ham Fresh pork 145 3 minutes
Fresh ham (raw) 145 3 minutes
Precooked ham (to reheat) 140 None
Eggs & Egg Dishes Eggs Cook until yolk and white are firm None
Egg dishes 160 None
Leftovers & Casseroles Leftovers 165 None
Casseroles 165 None
Seafood Fin Fish 145 or cook until flesh is opaque and separates easily with a fork. None
Shrimp, lobster, and crabs Cook until flesh is pearly and opaque. None
Clams, oysters, and mussels Cook until shells open during cooking. None
Scallops Cook until flesh is milky white or opaque and firm. None

Wishing everyone a safe and enjoyable Memorial and Labor Day Weekend with friends and family.  What better to celebrate the beginning and end of Summer. Be sure to watch for some tempting grilling recipes coming right up.  Thanks for visiting, you’re always welcome here.

Thank you,